Sheet Pan Chicken Breast and Potatoes Dinner
A simple and delicious one-pan dinner featuring juicy chicken breasts and crispy roasted potatoes, seasoned with garlic and herbs for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 pound baby red potatoes, halved
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the halved baby red potatoes with 2 tablespoons of olive oil, garlic powder, dried thyme, dried rosemary, paprika, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on a large sheet pan.
Roast the potatoes in the preheated oven for 15 minutes.
While the potatoes roast, pat the chicken breasts dry with paper towels.
Rub the chicken breasts with the remaining 1 tablespoon of olive oil, minced garlic, salt, and black pepper.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and push the potatoes to one side.
Place the chicken breasts on the empty side of the sheet pan.
Return the sheet pan to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and potatoes before serving.